How to Make Homemade Butter

Learn how to make creamy homemade butter that can be easily customised with herbs, salts and other flavourings.

Print Save Pin Add to Collection

Keyword: Butter, Homemade, Homemade Butter

Prep Time: 20

Total Time: 20

Servings: -250g butter

Calories: 1710kcal

Author: S Jones

Equipment

Stand Mixer

Ingredients

500 ml Cream
½ tsp Salt For salted butter
Herbs or other flavourings For flavoured butter
For those in hot, humid climates, a large bowl of ice water will help to keep the butter from melting while working with it.

US Customary - Metric

Instructions

Pour the cream into your the bowl of the stand mixer, or blender / food processor or into the jar and add the lid.
If using a machine, turn it onto low speed for a few minutes, then increase the speed to medium.
First, the cream will turn into whipped cream with soft, then stiff peaks.
Keep going until the cream breaks and you hear sloshing.You will then hear and feel something solid hitting the sides of the bowl. If using a stand mixer, the butter will start clinging to the whisk. This can usually take 5 to 10 minutes.
If you are using a jar, you will need to add the lid and start shaking - this is where you are going to need some serious elbow grease. Take turns with others in your house if needed. Even the kids can have a go at shaking. This will usually take longer than 10 minutes, depending on your strength. In the jar, you will see buttermilk sloshing around and solid lumps of butter when it is done.
If you have a thermo machine, beat the cream on SP3 for around 7 minutes, until the cream starts to separate into butter and buttermilk. You may need to adjust the time, depending on how much cream you are using.
Once the butter is solidified, strain off the buttermilk. Save this buttermilk for drinking or baking.
Scoop out the butter and rinse it under the tap or if in a hot climate, use the bowl of ice water. Squeeze out the excess buttermilk with your hands. Keep repeating this process of rinseng and squishing until the water runs clear.
If adding any salt or flavourings, add them now and mix through.
Place the butter into a glass jar or container and store in the fridge for up to one week. Salted butter will last a little longer as salt is a natural preservative.
Butter will last longer if frozen - up to six months. If you freeze in ice cube trays, you will have small bite-sized pieces of butter or freeze in a silicone muffin tray until frozen, then remove and store in a freezer-safe bag.

Tried this recipe?Check out Share a pic on Instagram!

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.